A barbecue sauce made from home-grown plums. Sweetened by the fruit, honey and molasses and heatened by paprika and chilli. As always, great along side those barbecue meats.
This beetroot relish is a great addition to a Christmas hamper as it not only looks great with its rich purple colour but it’s also delicious with cheese and crackers, in a burger or simply on toast with a slice of cheese.
Store bought sauces are typically loaded with sugar, calories, flavourings and preservatives. Besides being very unhealthy they have a tendency to overpower whatever you are serving it with. Medijool dates and maple syrup form the sweetener in this BBQ sauce.
This cashew cheese was made to stuff inside some jalapeno and paprika poppers whilst on the Whole30 program. The flavour can be enhanced by adding chives, rosemary, green peppercorns, paprika, chilli flakes, dijon mustard, seeded mustard, lime or coriander.
Simple and tasty Paleo and Whole30 friendly ketchup by Jay’s Baking Me Crazy, converted for Thermomix. It’s sweet and spicy without any refined sugar. Even if you’re not on either of these diets we encourage you to give this one a go!
One of the selling points of buying a Thermomix is the ability to make delicious home made mayonnaise. While we normally use Kewpie (Japanese) mayonnaise for use in small doses if we need a lot of it for potato salad or a dipping sauce there is really no better option than fresh home made.
What spices to use in a beef rub is an interesting debate in the smoking world. A lot of the traditionalists, like Aaron Franklin of Franklin’s Barbecue, only use salt and pepper. That’s it. Personally, I need to do a few more tests before making a call – not a bad problem to have!